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Evening all
Couple of firsts today
1 Used these bad boys
2 I used a vortex
3 I cooked some chicken with apple wood for smoke
Chicken was moist with a crunchy fried like skin
Winner winner chicken dinner.
Hi all, that seems a long winter here in Wales. Just about with it now, after the knee/leg op last tuesday.
Picked up two pork loins from Asda to urn into bacon. my question is what is the difference between cold smoking it after curing (what i'm used to) and hot smoking it ?
Cheers
Dave
Oh and on more important news, found these people in Bury St Edmunds ildgamemeat.co.uk
Tried the Elk sausages yesterday had them with the kids today for breakfast. Also got the deer sausages (yes I know). not fussed on the bever salami !